Friday, September 5, 2008

salsa fresca.

I love tomato season. There is something about the work. The constant barrage of ripening, one day at a time. We have had some tomatoes. Made into sauces, stewed, sliced, whole, cooked, raw, in eggs at breakfast, as a sandwich at lunch, and a salad at dinner.

Today was salsa day. We have been making tomato basil salsa for the past week in addition to the non-stop pots making sauce on the stove top. But today? Cilantro. Jalapeno. Tomatoes. Onions. Garlic. Limes. Salt. Good spicy fragrant salsa. Yum. I don't like the pureed don't know what is in it mosh of a salsa. I like the chunky brightly colored salsa fresca. It is great with chips, spooned over many dishes, or just by the spoonful.

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About Me

Hi! I am Denise, mom to two free spirited boys. We spend our days living creatively and mindfully, unschooling, following our passions, eating locally, creating our life -- and having fun.
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